Yes, I’m still loving the cooler weather. Today I had my first honeycrisp apple of the season. OMGGGGG it was just as amazing as I remember. I don’t even bother with *other* apples anymore. If you’ve never had a honeycrisp, get your hiney to the store. If they don’t have them yet, well, bring a sleeping bag and wait it out. You’ll thank me. Be warned, though, they ain’t cheap!
Along with my first honeycrisp, I also had my first fall squash today. I didn’t really have a plan for it when I bought it, but then genious struck…. I wanted to stuff it! But what should I stuff it with? Well, leftovers of course!
Here’s what I did:
- Bake 1 small butternut squash – cut in half lengthwise, place cut side down on a baking sheet lined w/foil and sprayed with cooking spray. Cover with more foil and add a little water for steam. Bake at 375 for about 30-45 minutes until tender.
- Spoon the seeds out from each half, discard, and set squashes aside.
- Make the filling – for me, this consisted of mixing together leftover, cooked brown rice and leftover Almost Meatless Sloppy Joes. Spoon filling into squash. Top with a sprinkle of cheddar cheese.
- Return to oven for another 15-20 minutes until filling is hot and cheese is melted.
Mmm, paired with a small piece of salmon, this dinner was fantastic and very filling. I looove fall. More squash and apples are in my future 🙂